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Cinnamon Rolls | Babish Culinary Universe's Recipe Transcription

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Babish Culinary Universe

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Ingredients

(A) Granulated sugar : 91g
(A) Salt : 1/2 teaspoon
(A) Butter (for dough) : 84g
egg : 1 piece
Lemon zest : 1 piece
(B) Strong powder : 448g
(B) Dry yeast : 1 pack
(B) Buttermilk : 224g
(C) White sugar : 1/2 cup
(C) Cinnamon powder : 1 tbsp and 1/2 tbsp
(C) Brown sugar : 1/4 cup
(D) Powdered sugar : 2 cups
(D) Cream cheese : 224g
(D) Butter (for toppings) : 112g

Time required

140minutes

Procedure

1) Make the dough 00:45
Stir (A) with an electric mixer, add eggs and lemon zest, mix for about 2 minutes, add (B) and knead for 10 minutes.
2) Ferment 01:53
Put 1 in an oiled bowl, wrap and ferment at room temperature until doubled in size.
3) Mold and bake 02:13
Spread the dough to a size of 14 x 18 inches, spread the mixed (C), roll it from the edge and divide it into 12 equal parts. Arrange in a large mold, wrap and leave for 90 minutes.
Bake in an oven warmed to 190 ° C for 25-35 minutes.
4) Make toppings 03:51
Mix (D) with an electric mixer and apply it on the bread removed from the mold.

Point

Converted at 1 ounce = 28 g.
Converted at 375 ° F = 190 ° C.
It is good to convert by 1 inch = 2.54 cm.
Keep the butter soft at room temperature.
When adding strong flour and kneading, the paddle of the mixer is changed and kneaded.
A small amount of oil is spread on a stick or table to prevent the dough from sticking.
Bread grows larger due to fermentation, so when filling it into a mold, line it up with a gap.
If you want to make the topping cream smoother, you can add a small amount of fresh cream if you like.
Fermentation time is not included in the time required.